Lemon Chiffon Pie Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 3/4 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Light corn syrup | 3/4 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1 baked 9 inch graham cracker crust | ||
Directions
Sprinkle gelatin over water in a heavy 2 quart saucepan.
Stir in egg yolks, corn syrup, lemon rind and lemon juice; cook, stirring constantly.
Cool over low heat until slightly thickened. (Do not boil.)
In a small bowl with mixer at high speed, beat egg whites until soft peaks form.
Gradually beat in sugar; continue beating until stiff peaks form.
Fold egg white mixture into yolk mixture.
Spoon into crust; chill until firm.
Stir in egg yolks, corn syrup, lemon rind and lemon juice; cook, stirring constantly.
Cool over low heat until slightly thickened. (Do not boil.)
In a small bowl with mixer at high speed, beat egg whites until soft peaks form.
Gradually beat in sugar; continue beating until stiff peaks form.
Fold egg white mixture into yolk mixture.
Spoon into crust; chill until firm.
Chef
